Cherry Crumb Pie with Frozen Cherries
delicious | tart
THE PICKY EATER BLOG
Preheat oven to 475°F. Place the flour, butter, coconut sugar, and salt into a bowl.
Using a pastry cutter, or 2 knives, cut the butter into the flour to achieve “pea” sized crumbles.
Slowly add the water to the mixture until it forms into a dough. Do not knead the dough. Cover the dough with plastic wrap and chill in fridge for 15 minutes.
TRANSFER TO PIE PLATE
Remove the top sheet of plastic wrap from the chilled dough and place dough in a 9-inch pie pan (plastic wrap side up). Remove the remaining plastic wrap, press down lightly to fit the dough into the pan, and set aside.
Combine the finely chopped almonds, brown sugar, coarsely ground oatmeal and flour in a medium mixing bowl. Cut in the butter until crumbly.
MAKE THE FILLING
To make filling, boil pomegranate cherry juice in a medium saucepan until reduced to 1/2 cup. Meanwhile, mix 1/2 cup of reserved cherry juice drained from thawed cherries with cornstarch until blended. Stir in the cornstarch. Reduce heat and stir in almond extract. Mix the hot liquid with the cherries and blueberries. Pour the filling into the pie.
Sprinkle the topping over the cherry filling. Bake the pie for 12 minutes. Reduce heat to 350°F, bake for 35-40 minutes.
SLICE AND ENJOY
Allow the cherry crumb pie to completely cool prior to serving.